We make this stuff a lot. Accidentally bought a big ol' bag of fennel seeds instead of cumin way back when. Still cooking our way through them, and it is still dope. I bet it is even better with the right ingredients.

- Prepare the tadka by heating a small amount of oil for a minute or two at max and then turning the heat off. Add cumin, ground coriander seeds, garlic, chilli, asafoetida, ginger (vary according to taste) and quickly transfer to the dal, before it burns.

You can stir in chopped coriander/chutney separately if you'd like to.

We serve it with the chutney to the side, and then it gets spooned on top of each bowl as desired.

I've had it without the chutney once or twice, and I didn't think it was too horrible. Maybe make some extra of the "Seasoning" (the oil and the cumin seeds mixture), and drizzle some more of that on instead in place of chutney?